Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette for a refreshing, satisfying crunch.

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NUTRITION

406kcal
Protein
47.1g
Fat
15.6g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small bowl or jar, whisk together the olive oil, apple cider vinegar, dijon mustard, and honey until emulsified.

  • 6

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat.

  • 7

    Slice the grilled chicken into strips and serve immediately over the crunchy slaw.

Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette for a refreshing, satisfying crunch.

NUTRITION

406kcal
Protein
47.1g
Fat
15.6g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small bowl or jar, whisk together the olive oil, apple cider vinegar, dijon mustard, and honey until emulsified.

  • 6

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat.

  • 7

    Slice the grilled chicken into strips and serve immediately over the crunchy slaw.